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Sorry about the rough looking photo here, I had prepared this for a dinner party with friends but forgot to take a photo of it in the kitchen so I had to do a quick snap via iPhone in low light. Next time!

Anyway, the recipe for this turned up in my latest farm newsletter without any specific credit — this version at allrecipes.com is equivalent, though I actually used less persimmons. It’s the first time I’d ever made a chutney as such and I wasn’t too sure how it would turn out; gratifyingly, it was a major hit at the party and a couple of people asked for the recipe, so hey! It had a near note perfect blend of sweetness and tang. We mostly used it as a dip/accompaniment for bread and crackers but you can do almost anything with it; all things considered I may try it again for Thanksgiving dinner…